BBQ Beer-Can Chicken on a Gas Grill
By America's Test KitchenPublished on April 11, 2013
Yield
Serves 4 to 6 (Makes 2 chickens)
Ingredients
Spice Rub
2 tablespoons packed light brown sugar 2 tablespoons paprika 1 tablespoon table salt 1 tablespoon ground black pepper 1 teaspoon cayenne pepperGlaze
2 tablespoons packed light brown sugar 2 tablespoons ketchup 2 tablespoons white vinegar 2 tablespoons beer 1 teaspoon hot sauceBeer and Chicken
24 ounces beer (two 12-ounce cans)4 crumbled bay leaves 6 pounds whole chickens (2 total whole chickens, each 3 pounds), patted dry4 cups wood chipsBefore You Begin
Look for chickens that weigh between 3 and 3 1/2 pounds; if they are significantly larger, you may have trouble fitting the lid on the grill. To hold the wood chips, you will need a small disposable aluminum tray.
Instructions
- For the spice rub: Mix brown sugar, paprika, salt, black pepper, and cayenne in bowl.
- For the glaze: Stir brown sugar, ketchup, vinegar, beer, and hot sauce together in medium bowl. Add 1 tablespoon spice rub.
- For the rest: Measure out 1 cup beer from each can; take 2 tablespoons from measured beer and add to ketchup glaze. Prepare beer cans as shown in photo 1, and add 2 crumbled bay leaves to each can.
- Prepare chickens as shown in photos 2 through 4 below.
- Soak wood chips in bowl of water to cover for 15 minutes, then place chips in small aluminum tray and play tray directly on primary burner. Turn all burners to high and close lid, keeping grill covered until wood chips begin to smoke, about 15 minutes. Leave primary burner on high, and turn off all other burners. Place chickens (on cans) on cool part of grill.
- Cover and grill until skin is well browned and very crisp, 40 to 60 minutes. Brush with ketchup glaze and grill, covered, until thigh meat registers 170 degrees on instant-read thermometer, about 20 minutes longer. Wearing oven mitts or using wad of paper towels, transfer chickens (still on cans) from grill to cutting board and let rest for 10 minutes. Hold base of can with oven mitt or wad of paper towels, insert tongs into neck cavity of chicken, and pull chicken off can. Carve and serve.
Yield
Serves 4 to 6 (Makes 2 chickens)Ingredients
Spice Rub
Glaze
Beer and Chicken
Test Kitchen Techniques
Ingredients
Spice Rub
Glaze
Beer and Chicken
Test Kitchen Techniques
Ingredients
Spice Rub
Glaze
Beer and Chicken
Test Kitchen Techniques
Why This Recipe Works
A classic of the barbecue circuit, BBQ Beer-Can Chicken involves resting a whole chicken upright on a can of beer and grill-roasting it. We lanced the chicken’s skin with a skewer to make holes from which rendering fat could escape, then rubbed the chicken liberally with a spice rub on top of and underneath the skin. We opened the top of the beer can wide open with a church key to allow the greatest amount of steam to escape—the normal hole is far too small. The heat from the primary burner cooked the chicken evenly, and a disposable aluminum pan caught dripping fat from the chicken. Finally, we coated the chicken with a sweet-tart glaze toward the end of cooking to improve the chicken’s flavor and color.
Before You Begin
Look for chickens that weigh between 3 and 3 1/2 pounds; if they are significantly larger, you may have trouble fitting the lid on the grill. To hold the wood chips, you will need a small disposable aluminum tray.
Instructions
- For the spice rub: Mix brown sugar, paprika, salt, black pepper, and cayenne in bowl.
- For the glaze: Stir brown sugar, ketchup, vinegar, beer, and hot sauce together in medium bowl. Add 1 tablespoon spice rub.
- For the rest: Measure out 1 cup beer from each can; take 2 tablespoons from measured beer and add to ketchup glaze. Prepare beer cans as shown in photo 1, and add 2 crumbled bay leaves to each can.
- Prepare chickens as shown in photos 2 through 4 below.
- Soak wood chips in bowl of water to cover for 15 minutes, then place chips in small aluminum tray and play tray directly on primary burner. Turn all burners to high and close lid, keeping grill covered until wood chips begin to smoke, about 15 minutes. Leave primary burner on high, and turn off all other burners. Place chickens (on cans) on cool part of grill.
- Cover and grill until skin is well browned and very crisp, 40 to 60 minutes. Brush with ketchup glaze and grill, covered, until thigh meat registers 170 degrees on instant-read thermometer, about 20 minutes longer. Wearing oven mitts or using wad of paper towels, transfer chickens (still on cans) from grill to cutting board and let rest for 10 minutes. Hold base of can with oven mitt or wad of paper towels, insert tongs into neck cavity of chicken, and pull chicken off can. Carve and serve.
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